Neopolitan Meatballs - {Polpette Alla Napoletana}

Recipe Ingredients

3 cups	711ml	Day-old bread in 1" cubes
1 1/4 lbs	567g / 20oz	Ground beef
3		Eggs - beaten
3		Garlic cloves - minced
3/4 cup	177ml	Grated pecorino
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1/4 cup	59ml	Pine nuts - toasted in 400 degre
		Oven for 2 minutes
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Extra-virgin olive oil
2 1/2 cups	592ml	Basic Tomato Sauce - (see recipe)

Recipe Instructions

In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to wring excess moisture.

In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 12 to 15 meatballs, each of them a size somewhere between a tennis ball and a golf ball.

In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes.

Add the Basic Tomato Sauce and reduce the heat to a simmer. Add all meatballs, cook for 10 minutes and allow to cool.

This recipe yields 12 to 15 meatballs.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A10) - from the TV FOOD NETWORK

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